Beneficial Properties of Edible Mushrooms and Their Potential Utilisation of Mushroom Waste in Food Products

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aut.relation.conferenceDevelopment of mushrooms as sustainable superfoods of the future 2022 (DoMaSSoF22)
aut.relation.endpage36
aut.relation.issueSuppl. 4
aut.relation.startpage21
aut.relation.volume7
dc.contributor.authorNur-Hidayah, A
dc.contributor.authorWan-Mohtar, WAAQI
dc.contributor.authorKhalisanni, K
dc.contributor.authorFarhana, R
dc.contributor.authorAbdul-Malek, A
dc.contributor.authorHamid, N
dc.contributor.authorRazifah, MR
dc.contributor.authorBellere, AD
dc.contributor.authorRaseetha, S
dc.date.accessioned2024-09-27T01:28:07Z
dc.date.available2024-09-27T01:28:07Z
dc.date.issued2022-11-11
dc.description.abstractIn recent years, edible mushroom production has expanded worldwide. However, the amount of mushroom waste produced by the mushroom industries have also increased dramatically. This review explores the nutritional and therapeutic characteristics of edible mushrooms, as well as the possibility of using mushroom trimmings (stem and fruiting body base) as a food ingredient. Pleurotus sajor-caju fruiting body base (FBB) flour and underdeveloped mushrooms can be used as an additive in making chicken patties, steamed buns, cookies, and meat nuggets. This ingredient could be used to reduce the use of meat in food products. This can lower lipid levels, reduce cooking loss, while also improving the texture, emulsion stability, and sensory qualities of the product. Mushroom trimmings as part of edible mushroom contains significant nutritional and therapeutic benefits which makes it as ideal food ingredients. Mushroom waste valorisation is in line with the United Nations' Sustainable Development Goals and can contribute to global food security.
dc.identifier.citationFood Research 7 (Suppl. 4): 21 - 36 (2023).
dc.identifier.doi10.26656/fr.2017.7(S4).3
dc.identifier.issn2550-2166
dc.identifier.issn2550-2166
dc.identifier.urihttp://hdl.handle.net/10292/18062
dc.publisherRynnye Lyan Resources
dc.relation.urihttp://dx.doi.org/10.26656/fr.2017.7(s4).3
dc.rightsFood Research is an OPEN ACCESS journal that adheres to the Budapest Open Access Initiative (BOAI) definition of open access. All articles published in Food Research is freely available online and users have the right to read, download, copy, distribute, print, search, or link to the full texts of these articles.
dc.rights.accessrightsOpenAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject30 Agricultural, Veterinary and Food Sciences
dc.subject3006 Food Sciences
dc.subjectNutrition
dc.subject12 Responsible Consumption and Production
dc.titleBeneficial Properties of Edible Mushrooms and Their Potential Utilisation of Mushroom Waste in Food Products
dc.typeConference Contribution
pubs.elements-id540637
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